just made norms hard rolls folld the recipe to t the rolls came out to soft like a hamburger roll what went wrong thanks mike
Were the rolls soft coming out of the oven or some hours later?
What flour did you use? (Bread flour is better than AP)
Did you steam the oven? (You should.)
Did you glaze the rolls? (You shouldn't.)
rolls where softcomeing out ofoveni used high gluten flour all truimp yes i steam
The more information you provide (including temp, times, how long you steamed, etc) the easier it is for us to help spot the problem.
Did you brown the rolls? Were they evenly brown? How were the centers of the rolls? Were they done? How long did you steam?
If the oven wasn't hot enough, could be you steamed the rolls instead of baking them. Can you double check the oven temperature using an extra oven thermometer?
OVEN TEMP WAS 450 DEGREES, CAST IRON SKILLET IN OVEN AND I THREW CRUSHED ICE IN AND STEAMED WITH A SQUIRT EVERY 5 MINUTES.
ROLLS DID BROWN, BUT SEEMED TO BE TOO BROWN ON TOP. THE CENTERS WERE DONE, CHECKED WITH A TEMP GAUGE AT 200 PLUS. ROLLS WERE STEAMED FOR A TOTAL OF ABOUT 10 MINUTES (5 MIN INTERVALS).
THE RECIPE THAT I USED WAS NORM'S. LET IT RISE FOR 1 HOUR, PUNCHED DOWN AND RISE FOR ANOTHER HOUR. THEN THEY WERE SHAPED AND LET RISE FOR 45 MINUTES. THEN PLACED INTO THE OVEN. ROLLS CAME OUT MORE LIKE A HAMBURGER BUN RATHER THAN A HARD ROLL.
ANY ADVICE? SUGGESTIONS?? THANKS IN ADVANCE. MIKE
for those that are looking for Norm's hard roll recipe, it's here:
Norm's recipe has a good amount of sugar, oil, and eggs in it, all which will lead to a tender, light-textured bread.
When you say that it turned out "soft like a hamburger roll" do you mean the crust or the bread texture, or both? It would help to know which was the problem for you: crust, crumb, or both?
I think steaming them once is enough. Opening the door to steam again can let out more steam than what you put in. Add more cubes or put some more surface area in with the pan like lava rocks used for grills. Leave the door shut the first 10 minutes and then open the door to rotate the pan and let the steam out, removing the steam pan. This gives you the rest of the baking time to dry out and crisp the crusts.
What do you think?